May 24, 2011

Billy Goat Cookies

I have been sorting through my mom's recipes, trying to organize them and create an easier storage system.
This has turned out to be such fun! We have run across recipes that bring back memories from my childhood, and laughed over some of the disasters we both remember.
But the really great thing about this endeavor are the treasures I have uncovered some REALLY OLD recipes that belonged to my grandmother, her sister and friends, and some long lost recipes belonging to Aunt Peg!
So many of the recipes I have gone through are simply fun to read. The cooking styles and descriptions are sometimes confusing or really old school, and is giving me some challenges in deciphering everything, but I love it!
These Billy Goat Cookies are one of the recipes that had belonged to my grandmother Iola. My mother (who is 75) remembers her mom making these when she was a little girl! We don't know how these cookies came to be called Billy Goats but just following this old recipe handwritten by my grandma was sheer joy.

The original recipe in my grandma's handwriting. Obviously well used. I love her short hand directions!

Billy Goat Cookies

1 1/2 c. brown sugar

1 c. melted shortening

3 eggs, room temperature

1/2 c. warm water

1 tsp. baking soda

1 tsp. vanilla extract

1 pinch salt

3-4 c. flour

2 c. chocolate chips, chopped nuts, or raisins

(or a combination of the 3-whatever your family would like)

Preheat oven to 350 degree's.

In a large mixing bowl combine the brown sugar and melted shortening. Beat on medium speed for 2-3 minutes. Add eggs 1 at a time, and beat well after each addition.

In a measuring cup combine the warm water and baking soda. Stir until the soda is dissolved. Add to the sugar mixture. Beat again until well combined. The batter will be very thin.

Add the vanilla and the pinch of salt.

Add the flour to the batter about 1 cup at a time, and mix well after each addition. Add enough flour to make a stiff dough. Stir in chocolate chips, nuts and raisins.

Drop by teaspoonfuls onto parchment lined baking sheets.

Bake for 13-15 min.

Cool on wire rack and store in a covered container.

As you may be able to tell, I only used chocolate chips in my cookies. We aren't fans of nuts or raisins...

My Grandmother who was a homesteader in Saskatchewan in the early 1900's passed her Billy Goat cookie recipe on to her daughter, my Mom and then on to me and she always added dates to her recipe. Yum!I think this is one of those recipes that you could add what ever you might have in your pantry.